Fluid buttermilk (plain) (01.1.3.2)
Description
Fluid buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i.e. churning fermented or non-fermented milk and cream). Fluid buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk).1 Fluid buttermilk may be pasteurized or sterilized.This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.
GSFA Provisions for Food Category 01.1.3.2
INS No
Food Additive or Group
Max Level
Notes
Defined In
N°
504(i)
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
N°
528
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
N°
504(ii)
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
-
1500 mg/kg
227: For use in sterilized and UHT treated milks only.
33: As phosphorus.
397: For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk.
01.1.3.2
N°
-
Food Additive or Group
Max Level
1500 mg/kg
Notes
227: For use in sterilized and UHT treated milks only.
33: As phosphorus.
397: For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk.
Defined In
01.1.3.2
N°
332(i)
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
N°
326
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
N°
331(i)
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
N°
325
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
N°
332(ii)
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
N°
331(iii)
Food Additive or Group
Max Level
GMP
Notes
261: For use in heat-treated buttermilk only.
Defined In
01.1.3.2
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Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.
- Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, p. 392.